French Press Brew Guide For Full Body

The French press is beloved for its rich, full-bodied cup, and a careful method makes it even better. Use a coarse grind, like coarse sea salt, to avoid a muddy, bitter brew.

Add coffee and hot water at a ratio of one to fifteen, stir gently to wet all the grounds, and let it steep for four minutes. That long steep is what extracts the heavy, syrupy body.

After four minutes, break the crust on top and scoop off the floating grounds, then press the plunger down slowly and steadily. Pour immediately so the coffee does not keep extracting and turn bitter.

The metal mesh filter lets oils and fine particles through, which is exactly where the French press gets its signature weight and mouthfeel. Do not fear a little sediment.

Water temperature matters, with just off boiling being ideal for the coarse grind and long steep. Too cool and the brew tastes weak, too hot and it turns harsh.

The result is a bold, oily cup with a texture no paper filter can match. It is the perfect companion for a slow, unhurried morning.